Smoky Chipotle Shrimp, Roasted Corn Cakes and Salsa Appetizer

November 13, 2008.   2 Comments.   Categories Appetizers, Peggy's Favorites, Seafood, Southwestern / Mexican.  

Smoky Chipotle Shrimp, Roasted Corn Cakes and Salsa Appetizer

We always make this as an appetizer and it is always a favorite at parties.  The corn cakes are so good, they could even take the place of traditional pancakes at breakfast.  You can put anything on the corn cakes, but the shrimp is my favorite.  
Smoky Shrimp
1.5 – 2 lbs medium shrimp
4 tablespoons butter
1 cup softened butter
5 tablespoons of canned chipotle (with adobo sauce – pureed)
1.5 dozen corn cakes
3 chopped green onions
1 cup fresh salsa (see below) 
Sour cream (for garnish)
Peel the shrimp.  In a frying pan, cook the shrimp in the 4 tablespoons of butter over low heat for just a few minutes (about 5) – turn them once.  Don’t overcook.
Puree’ the softened butter with the chipotle puree and set aside (do not refrigerate.)
Place 1-2 shrimp on a corn cake and spread a little of the chipotle butter of the shrimp so it covers, but doesn’t drench the crab cake.  Sprinkle with chopped green onions.  Spoon a little salsa on top.  Just enough to add color and flavor but no so much that someone can’t still hold the cake in their hand.  For an entree, place 3-4 corn cakes on a plate then place 2-3 shrimp per cake on cakes and add butter, green onions and salsa or sour cream.  However you choose to serve them, they will be a big hit.
CORN CAKES:
3/4 cup all purpose flour
1/2 cup coarse cornmeal 
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar 
1.25 cups buttermilk
2 tablespoons melted butter
1 egg, beaten
1 cup freshly roasted corn kernels (I roast 1 ear of corn on the grill)
2-3 chopped green onions
Place dry ingredients in a bowl and mix together.  In a large bowl, whisk together the buttermilk and butter and then whisk in the egg.  Slowly add all dry ingredients to the liquid and whisk until thoroughly blended. Puree’ 1/2 cup of the corn and fold it into the batter along with the whole kernels and onions.  Add a little buttermilk (if needed) to thin the mixture if it seems to thick.
Using a nonstick pan over medium heat, ladle enough batter to form 2 inch cakes  Cook until golden brown (about 2.5 min on each side)  Batter should make about 20-30 cakes.
 
FRESH SALSA
2 cups chopped Roma or Cherry tomatoes
1-1 chopped green onions
2 Serrano chiles, finely chopped
1/4 cup cilantro, finely chopped
2 teaspoons sugar
2 garlic cloves, finely chopped
1/4 cup Mexican beer
2 teaspoons salt
1 lime, juiced
Combine all ingredients and mix well.  Put in the refrigerator for at least 30-45 minutes before serving.